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Nutella Swiss Roll (Nutella Roulade) Recipe

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This Nutella Swiss Roll is a light and fluffy cake rolled with a creamy Nutella hazelnut spread. Featuring a delicate two-tone sponge cake with a patterned batter, this delightful roulade is baked to golden perfection and chilled for a tender finish. Perfect for dessert lovers seeking an elegant yet simple treat, it combines the softness of a classic Swiss roll with the rich flavor of Nutella.

Ingredients

For the Sponge Cake:

  • 5 large egg yolks, room temperature
  • 1 1/2 tablespoons (20 g) granulated sugar
  • 1 pinch of salt
  • 1 1/4 teaspoons (5 g) vanilla extract
  • 3 tablespoons (40 g) grapeseed oil (or vegetable oil)
  • 1/4 cup (60 g) whole milk, room temperature
  • 1 cup minus 2 1/2 tablespoons (85 g) cake flour
  • 1/2 teaspoon baking powder
  • 5 large egg whites, room temperature
  • 1 cup minus 2 1/2 teaspoons (90 g) caster sugar

For the Chocolate Batter:

  • 1 tablespoon (7 g) unsweetened cocoa powder
  • 1 tablespoon (15 g) whole milk, room temperature

For the Filling:

  • 6.4 oz. (180 g) Nutella hazelnut spread

Instructions

  1. Prepare the pan: Line a 15 x 10 inch (25 x 38 cm) light-colored jelly roll pan with parchment paper, extending beyond the edges for easy removal.
  2. Separate eggs: Separate the egg whites and yolks; chill the whites and keep yolks at room temperature.
  3. Preheat oven and sift dry ingredients: Preheat oven to 355°F (180°C). Sift cake flour and baking powder into a bowl and set aside.
  4. Mix egg yolks: Whisk egg yolks with sugar and salt without fully whitening, then whisk in oil, milk, and vanilla extract.
  5. Add dry ingredients: Gently fold the sifted flour mixture into the wet yolk mixture until combined.
  6. Make meringue: Beat chilled egg whites until foamy, then gradually add caster sugar in three additions, and continue whisking to soft peak stage.
  7. Combine batters: Fold one-third of meringue into the yolk batter to lighten it, then gently fold in the rest in two additions to keep airiness.
  8. Create chocolate batter: Transfer 2 cups (218 g) of cake batter into a separate bowl. Mix cocoa powder with milk, add two spoonfuls of batter to this mix, then combine back with the light-colored batter to create a chocolate swirl.
  9. Layer the batter: Pour the chocolate batter into the lined pan and spread evenly, then pipe the light batter over it in a zig-zag pattern and smooth the surface.
  10. Bake: Reduce oven temperature to 340°F (170°C) and bake for 20-23 minutes until golden and a toothpick inserted comes out clean.
  11. Cool and unmold: Prepare a large piece of parchment paper greased with oil. After baking, tap pan on table to prevent shrinkage, then invert the cake onto the parchment and peel off the bottom parchment layer.
  12. Trim edges: Using a serrated knife, trim the edges of the cake on long sides and diagonally cut short ends. Allow the cake to cool completely at room temperature.
  13. Spread Nutella: Warm Nutella for 20-30 seconds if needed for easier spreading and cover the cake leaving one angled cut without filling.
  14. Roll the cake: Use the parchment paper to carefully roll the cake from the short end with filling inside, finishing with the seam side down.
  15. Tighten the roll: Secure the rolled cake with a baking sheet, spatula, or ruler to shape it neatly and wrap the ends with parchment paper like candy.
  16. Chill: Refrigerate the roll for 1-2 hours to set.
  17. Serve: Remove the parchment, trim the ends with a warm sharp knife, place on a serving tray, and optionally dust with powdered sugar before serving.

Notes

  • Room temperature eggs and milk help achieve a smooth batter and better rise.
  • Use a light-colored pan to avoid over-browning the cake bottom.
  • Extending parchment paper beyond the pan helps easily lift the cake without tearing.
  • Do not overwhip egg whites; aim for soft peaks for a tender sponge.
  • Use a serrated knife warmed in hot water for clean cake edges and slices.
  • Chilling the roll helps it hold shape and makes slicing neater.
  • Grapeseed or vegetable oil are preferred neutral oils for smooth texture.
  • Be gentle folding meringue to keep batter airy and light.

Find it online: https://marthatasty.com/nutella-swiss-roll-nutella-roulade-recipe/